Mushrooms, Parmesan and Sizzled Sage on Sourdough Toast

Name: Mushrooms, Parmesan and Sizzled Sage on Sourdough Toast
Yield: Serves 4 as a snack or light meal
Ingredients: sage leaves chopped to make 1 tbsp, plus 16–20 small whole leaves; garlic clove 1 large, thinly sliced; mushrooms (see cook’s) 400 g/14 oz; Parmesan cheese a few shavings; sourdough bread 4 slices; sea salt flakes to taste; lemon juice a squeeze; freshly ground white pepper ¼ tsp; freshly ground black pepper ¼ tsp, plus extra to serve; unsalted butter 3 tbsp; flat-leaf parsley chopped to make 2 tbsp; olive oil 3 tbsp

Preparation info

Serves
4
as a snack or light meal

Difficulty
Easy

Appears in

Pepper

By Christine McFadden

Published 2008

About

Mushrooms, Parmesan and sage make a great trio. They have strong meaty flavours, and the pepper and sea salt bring it all together. This is one of my favourite weekend snacks.

Ingredients

olive oil 3 tbsp
unsalted butter 3 tbsp
sage leaves chopped to make

Main course
Snack
Vegetarian

Method

Heat the olive oil and butter in a large frying pan over medium-high heat. Add half the chopped sage and sizzle for a few seconds. Add the mushrooms and fry for 3–4 minutes, stirring, until they start to soften and release their juices.

Add a squeeze of lemon juice, then the garlic and parsley. Season with the pepper and some crumbled sea salt flakes. Cook for another 5 minutes.